Cream 1 cup butter or margarine in large mixing bowl. Gradually add 2 cups white sugar, and cream until light and fluffy with mixer on high speed. Blend in eggs one at a time, beating well on medium speed after each addition. Sift together flour, baking powder, and 1/2 teaspoon salt. At low speed add sifted ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups of the toasted pecans. Pour batter into pans.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center.

Most Helpful Positive Review

Jun 25, 2007

Wonderful cake! I didn't have 3 layer cake pans, so I baked it in a 13x9 pan for 45 minutes. It turned out great. You may be tempted to skip the pecan toasting process, but don't! Toasting the pecans in butter is what gives this cake its unique, irresistible flavor. The cake received rave reviews from my family and my co-workers. I will definitely keep this cake on my "favorites" list!

Most Helpful Critical Review

Jan 19, 2009

Flavor was good. Cake was very very dry. Neither my family nor I like dry cake. I had to throw out more than 1/2 of it because no one wanted to eat it. I am not a novice cook either. Will not make this again.

This cake was absolutely delicious. I love Butter Pecan icecream, and this cake tasted very much like it. I used store-bought icing instead, just to make it a little more simple. (1 pk. Butter cream frosting, 2 pks. Cream cheese frosting) With the icing, by mistake, I used two different brands of Cream Cheese flavor, I used Betty Crocker and Duncan Hines, so you might like to try that. The cake is so delicious!

This recipe was alright. I think I may have overbaked it just a little because it did end up being pretty dry. The frosting was so so. Just a sidenote, in your ingredients list you have baking powder but in the procedure you said to mix baking soda; I wasn't sure so I used baking powder. This may have had something to do with it. Also, I have a cake recipe that calls for 4 tsp. of baking powder and this one only calls for 2. This may also have soemthing to do with it.

I actually found this recipe on another site when I used it, but it's the exact same thing, and it is SO good. The cake is very dense and moist. When I made it I made a 12x2" square cake. It was a little difficult to level with the pecans baked into it but I managed! I frosted this with from scratch maple cream cheese frosting and it is to die for :-9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.